Butterscotch Sauce

1. 1

   Heat the brown sugar, corn syrup, and butter in a small saucepan, and cook over medium-low heat, stirring, until the sugar is dissolved.

2. 2

   Bring the mixture to a boil, stirring constantly.

3. 3

   Stir in the cream, and remove from heat.

4. 4

   Add the vanilla, lemon juice, and salt, and stir to combine.

5. 5

   Serve the sauce warm or at room temperature over ice cream.

6. 6

   Store leftovers, covered, in the refrigerator for 1 week.

7. 7

   Add a few tablespoons of cream or water to loosen, if necessary, when reheating.

* Per serving · 4 servings · Values may vary.

No additional tips available.